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A bowl of creamy Polish żurek with sliced smoked sausage, a halved egg, and potatoes
Simmering Soups and Stocks

Żurek (Polish sour rye soup)

Prep 20 min Cook 50 min Total 1 hr 10 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Rubbing dried marjoram between your palms wakes up its oils; it is the signature aroma of żurek, so add it late.

Techniques in this recipe

Ingredients

Method

  1. 01

    Cook bacon in a soup pot over medium until rendered, 5 minutes. Add kiełbasa and onion and cook 6 minutes; add garlic for 1 minute.

  2. 02

    Add water, bay and allspice; simmer 20 minutes to build a smoky broth.

  3. 03

    Add potatoes and simmer 15 minutes until tender.

  4. 04

    Shake the żur well and stir it in with marjoram (rubbed between your palms). Simmer gently 5 minutes; don't boil hard.

  5. 05

    Temper the sour cream with a ladle of hot soup, then stir it in with horseradish. Season with salt and pepper.

  6. 06

    Ladle into bowls and top each with egg halves.

Notes & swaps

  • Rubbing dried marjoram between your palms wakes up its oils; it is the signature aroma of żurek, so add it late.

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